Tag Archives: sous vide dessert

Whitney Miller’s Caramel Apple ‘Pie’

Sous Vide Caramel Apple ‘Pie’ Courtesy of MasterChef’s Whitney Miller INGREDIENTS For the apples 4 small Granny Smith apples, cored (not peeled) 2 tablespoons (30 ml) lemon juice 4 tablespoons (2 ounces/113 g) unsalted butter, softened 1/4 teaspoon (2.5 ml) ground cinnamon 4 teaspoons (20 ml) light brown sugar For the caramel sauce 1 can (14 ounces/396 g) sweetened condensed milk For the topping 1/2 cup (33 g) all-purpose flour 1/4 cup plus 1 tablespoon (63 g) light brown sugar 1/8 teaspoon (0.6 ml) kosher salt 1/4 teaspoon (1.25 ml). ground cinnamon 3 tablespoons (85 g) chilled unsalted butter 1/2 … Read More

Champagne Zabaglione (Sabayon)

Courtesy of Pam McKinstry at SVKitchen.com Makes about 1 cup/240 ml INGREDIENTS For Zabaglione 4 large egg yolks 1/2 cup (120 g) castor or superfine sugar 1/2 cup (120 ml) champagne For Zabaglione Parfait 1/2 cup (120 ml) heavy whipping cream 1/2 pint (115 g) fresh raspberries   INSTRUCTIONS Fill and preheat SousVide Supreme to 165F/ 74C. In a small bowl, gradually whisk the sugar into the eggs yolks. Add the Champagne and continue to whisk lightly until the sugar dissolves. Pour the mixture into a small (quart/0.9 liter) SousVide Supreme zip cooking pouch and, using the Archimedes principle, evacuate the air and zip the … Read More

Sous Vide Strawberries

From Episode 6 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 cups (300 g) strawberries, hulled and sliced into thick pieces 2 teaspoons (10 ml) sugar 1/4 cup (2 ounces/60 ml) sparkling white wine or champagne 2 tablespoons (30 ml) whipped cream, sweetened if desired fresh mint, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put the berries into a small (quart/0.9 liter) cooking pouch*, add the sugar and champagne, and vacuum seal. (Take care if using a suction vacuum sealer not to allow any liquid to enter the suction … Read More

Spiced Whole Apples

Serves 4 Time 1 ½ hours INGREDIENTS 4 small tart apples, peeled and cored 4 tablespoons (60 g) unsalted butter, softened 1 lemon, juice and zest 1/2 teaspoon (2 g) salt 1/2 teaspoon (2 g) ground cinnamon 1/4 teaspoon (1 g) ground nutmeg 1 teaspoon (5 g) brown sugar 1 tablespoon (15 g) raisins Garnishes (optional): 1/2 cup (125 ml) whipped cream, sweetened fresh red currants ground cinnamon fresh mint leaves caramel sauce   INSTRUCTIONS Preheat the SousVide Supreme to 183°F/83°C . Zest the lemon and reserve zest.  Juice the lemon over the apples. In a small bowl, mix together the butter, … Read More

Fudge Brownies

Courtesy of Chef Richard Blais Serves: 4 Time 1 ½ hours INGREDIENTS 2 egg yolks 1/2  cup (125 ml) butter 1 cup (250 ml) sugar 1 teaspoon (5 ml) pure vanilla extract 1/3 cup (75 ml) unsweetened cocoa powder 1/2  cup (125 ml) all-purpose flour 1/4 teaspoon (1 ml) salt 1/4 teaspoon (1 ml) baking powder Sweetened whipped cream or ice cream , if desired, for serving   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your brownies with water and position them on the perforated … Read More

Poached Fruit

Courtesy of Sur La Table Serves 2 Time 25 minutes INGREDIENTS ½ cup (120 ml) white grape juice or dry white wine ½ cup (120 ml) water ¼ cup (50 ml) granulated sugar 1 teaspoon (5ml) vanilla (or simmer a vanilla bean with the syrup) 2 cups (470 ml) medium firm fruit such as pears, plums, rhubarb or cherries, sliced INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 185F/85C. Meanwhile, combine all ingredients in saucepan, reduce by half, and chill to thicken. Put the fruit and about ½ cup (125 ml) of the poaching liquid into a cooking pouch, evacuate as much air … Read More

Eggnog Crème Brulee

Time: 1 ½ hours Temperature:  195F/ 90.5C Serves: 6 to 8 INGREDIENTS 2 cups (470 ml) commercially prepared eggnog 4 egg yolks 1/4 cup (57 g) white sugar 1/3 cup (83 g) mascarpone cheese, softened ¼ teaspoon (1.25 ml) ground nutmeg ¼ teaspoon (1.25 ml) ground cinnamon 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack.  Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the … Read More

Pumpkin Crème Brulée

Serves 6 to 8 INGREDIENTS 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins) 8 whole eggs 2 cups (16 fl oz/ 473 ml) heavy cream 1 cup (9 oz/250 g) Pumpkin Pie Mix 1/2 teaspoon (.25 fl oz/7.5 ml) pure vanilla extract 4 tablespoons (1.9 oz/55 g) brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the water oven with just enough … Read More